Dum ka murgh

Dum ka murgh

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

This is a steamed Indian chicken pot roast that is a specialty of Hyderabad. Dum ka murgh essentially means ‘cooking under steam’. This cooking style was made popular in India during the fourteenth century. Very slow cooking on a very, very low heat produces a special flavour and keeps the meat plump. The pot is sealed with dough to prevent any moisture or flavour from escaping, and the dish retains all the juices and aromas of its ingredients. Serve with Pulao Rice.

Ingredients

Quantity Ingredient
1 x 1kg chicken
30g Ghee
2 tablespoons fresh ginger, julienned
garlic, thinly sliced
2 x 2.5cm cinnamon
4 green cardamom pods
4 black cardamom pods
6 cloves
4 black peppercorns
1 teaspoon whole mace
30g sultanas
150g Fried onions

Marinade

Quantity Ingredient
250g plain yoghurt
1/2-1 teaspoon salt, or to taste
2 tablespoons mint leaves, finely chopped
2 tablespoons coriander leaves, finely chopped
4 green chillies, slit to just below the stalk area, top and seeds left intact

Dough for Sealing

Quantity Ingredient
200g atta flour or plain flour

To serve

Quantity Ingredient
Pulao rice

Method

  1. Joint or cut the chicken into eight serving pieces with a very sharp knife or a cleaver. To do this, remove the legs from the breast section and divide each leg into two pieces – the thigh and the drumstick. Halve the breast section lengthwise along the breastbone, then cut crosswise in half again.
  2. To make the marinade, mix together the ingredients in a large bowl. Add the chicken pieces to the marinade and stir to coat well. Cover and put in the refrigerator to marinate for 30 minutes.
  3. To make the dough for sealing, put the atta or plain flour in a medium bowl and make a well in the centre. Gradually pour in 60–125 ml water while working in the flour, adding a little more water if necessary to form a soft dough. Turn out onto a lightly floured work surface and knead for 5 minutes. Rest for 20 minutes. Meanwhile, preheat the
  4. Meanwhile, preheat the oven to 120°C.
  5. Heat the ghee or butter in a frying pan over a medium heat. Add the ginger, garlic, cinnamon, green and black cardamom pods, cloves, peppercorns, mace and sultanas and cook, stirring, for 2 minutes.
  6. Tip this mixture into the bowl containing the chicken and marinade. Add the fried onions and stir to combine thoroughly, then transfer the contents of the bowl to a casserole dish.
  7. Roll out the rested dough so that it is slightly larger in diameter than the opening of the casserole dish. Lay the dough over the top of the casserole dish and seal completely, so that it forms a flour dough lid.
  8. Cook in the oven for at least 2 hours. If you have the time, you can cook this dish for up to 4 hours, as the flavour is improved by longer cooking. However, you should reduce the oven temperature to 100°C for the final hour of cooking.
  9. Remove the casserole dish from the oven and rest for 15 minutes. Crack open the dough lid and discard just before serving.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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